Peanut Butter Brownie Swirl Cookies are a delightful mix of rich chocolatey brownie bites swirled with creamy, nutty peanut butter in a cookie. They bring together the best of both worlds—fudgy brownie goodness and the cozy warmth of peanut butter, all in one bite-sized treat.
I love making these cookies because they feel like a little celebration every time I take one out of the oven. The swirl of peanut butter adds a beautiful pattern on top that makes them look as wonderful as they taste. Plus, they smell heavenly while baking, which always makes the whole kitchen feel inviting and cozy.
My favorite way to enjoy these cookies is with a cold glass of milk or a cup of tea in the afternoon. They’re perfect for sharing with friends and family or just keeping a few hidden away for yourself when you want a sweet snack. These cookies are so easy to make and always get compliments—trust me, they won’t last long once you try them!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If you want, you can swap with margarine, but butter gives the best flavor and texture.
Peanut Butter: Creamy peanut butter works best for smooth swirls. You can try natural peanut butter, but it might change the texture a bit. For allergies, sunflower seed butter is a good alternative.
Cocoa Powder: Unsweetened cocoa powder brings rich chocolate flavor. You can swap with Dutch-processed cocoa for a milder taste, but adjust the baking soda amount accordingly.
Sugars: Brown sugar adds moisture and depth, while granulated sugar keeps cookies crisp. You can try coconut sugar for a more caramel note or reduce sugars slightly for less sweetness.
Flour: All-purpose flour is standard. If you want gluten-free, a blend of gluten-free flours designed for baking works well, but texture may be slightly different.
How Do I Create the Perfect Peanut Butter and Brownie Swirl?
The swirl effect is all about gentle mixing and layering. Here’s how to get it right:
- Divide dough properly: separate one-third for peanut butter, two-thirds for chocolate to keep balance.
- Add peanut butter fully to that portion, mixing until smooth.
- Mix cocoa mixture into the other dough before swirling.
- For swirling, take small scoops from each dough and place side-by-side.
- Use a skewer or knife to lightly swirl the two doughs together — avoid over-mixing to keep the marble look.
- Scoop onto baking sheet carefully to keep swirls clear.
Remember, the key is gentle, light swirling—not mixing them fully. This keeps the colors distinct and the flavors popping!
Equipment You’ll Need
- Mixing bowls – You’ll need at least two to separate the peanut butter and chocolate doughs easily.
- Electric mixer or hand mixer – Makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – For accurate ingredient amounts to get the best texture.
- Spatula – Perfect for folding ingredients without over-mixing and scraping the bowl clean.
- Baking sheets – Use sturdy, rimmed sheets for even baking and easy handling.
- Parchment paper or silicone baking mats – Stops cookies from sticking and helps them bake evenly.
- Skewer or butter knife – Great tool for creating the swirled marble effect in the dough.
Flavor Variations & Add-Ins
- Mix in mini chocolate chips for extra gooey chocolate bites inside the cookies.
- Swap creamy peanut butter for almond butter to add a different nutty flavor.
- Add a sprinkle of sea salt on top before baking to balance the sweetness with a salty touch.
- Stir in chopped roasted peanuts for added crunch and peanut flavor.
Peanut Butter Brownie Swirl Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Peanut Butter Swirl:
- 3/4 cup creamy peanut butter
For the Chocolate Swirl:
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 10-12 minutes baking time, plus a few minutes cooling. All in all, you’ll be enjoying your Peanut Butter Brownie Swirl Cookies in around 30 minutes. Super quick and delicious!
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper. This keeps the cookies from sticking and makes cleanup easy.
2. Make the Cookie Dough Base:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk the flour, baking soda, and salt together. Now, gradually mix the dry ingredients into the wet mixture just until combined.
3. Divide the Dough and Create the Swirls:
Take about one-third of the dough and place it in another bowl. Add the creamy peanut butter to this portion and mix well. For the remaining two-thirds of the dough, mix the cocoa powder, sugar, water, and vanilla extract together until smooth, then add this chocolate mixture to the dough and stir until fully combined.
4. Form the Swirl Cookies:
To get the beautiful swirled look, take small spoonfuls from each dough bowl and gently place them together. Use a knife or skewer to swirl the peanut butter and chocolate doughs lightly—be careful not to over-mix because the goal is to have a marbled effect.
5. Bake and Cool:
Scoop the swirled dough onto the baking sheets, spacing each cookie about 2 inches apart. Bake for 10 to 12 minutes, until the edges look set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Enjoy these delightfully tender and fudgy cookies that perfectly blend peanut butter and brownie flavors!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Yes! Natural peanut butter works fine, but it may make the dough a bit softer and the texture slightly different. Stir it well before measuring to get the oils mixed in.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months and thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and store it in the fridge for up to 24 hours before baking. Just let the dough sit at room temperature for 10 minutes before scooping and swirling.
What Can I Use Instead of All-Purpose Flour?
If you need a gluten-free option, use a gluten-free baking flour blend that measures cup-for-cup like all-purpose flour. Keep in mind texture may vary slightly.
